Sprø kokosskorpe reker med søt chilidip

Crispy Coconut-Crusted Shrimp with Sweet Chilli Dip

Servings

4

Prep Time

20 minutes

Cook Time

15 minutes

Calories

460

Cuisine

American

Category

Snack

Coconut shrimp is the kind of appetiser that turns heads and disappears fast. With its golden, crunchy exterior and juicy shrimp centre, it’s a celebration of texture and flavour. 


The sweet coconut crust pairs beautifully with a tangy dipping sauce, making each bite feel like a mini tropical getaway.


What makes this dish extra special is the contrast — the soft, sweet coconut with the salty crunch of panko, and the mild sweetness of the shrimp balanced by the heat of chill


i sauce. It's an ideal party food or indulgent starter. You can prepare the shrimp in advance and fry just before serving for maximum crispness. Whether served at a backyard BBQ, a dinner party, or simply for a satisfying snack, coconut shrimp never fails to impress.

Crispy Coconut-Crusted Shrimp with Sweet Chilli Dip

Ingredients

  • 500g (1lb) large raw shrimp, peeled and deveined, tails on

  • 1/2 cup all-purpose flour

  • 1/2 teaspoon paprika

  • 1/4 teaspoon salt

  • 2 large eggs

  • 2 tablespoons milk

  • 1 cup shredded sweetened coconut

  • 1 cup panko breadcrumbs

  • Vegetable oil, for frying

blank

  • 1/4 cup sweet chilli sauce

  • 1 tablespoon orange juice

  • 1 teaspoon lime juice

Directions

  1. In a bowl, mix flour, paprika, and salt. In another bowl, whisk eggs with milk. In a third bowl, combine panko and shredded coconut.

  2. Dredge each shrimp in the flour mixture, dip in egg wash, then coat in the coconut-panko mixture. Press gently to adhere.

  3. Heat oil in a deep skillet or pot to 175°C (350°F).

  4. Fry shrimp in batches for 2–3 minutes per side, or until golden brown. Drain on paper towels.

  5. Stir together the dipping sauce ingredients in a small bowl.

  6. Serve shrimp hot with dipping sauce on the side.

Upgrade Your Kitchen Tools

Make recipe prep easier with professional-grade knives

Chikashi Set
Haruta Set
Minato Set
Browse Collection

Tips for kokos reker

  1. Bruk store reker for lettere panering og bedre tekstur.

  2. La haler på for enklere dypping og visuell appell.

  3. Ikke overbefolk stekepannen - stek i omganger.

  4. Press kokos-panko-blandingen godt for et tykt, jevnt belegg.

  5. Avkjøl panerte reker i 10 minutter før steking for ekstra sprøhet.

  6. Stek i olje ved jevn 175°C for jevn bruning.

  7. Bruk søtet kokos for en bedre smakkontrast.

  8. Tilsett en klype cayenne i melet for et subtilt kick.

  9. Lag ekstra saus - den forsvinner fort!

  10. Tøm rekene på rist for å holde seg sprø.

 

Server den med forslag:

  • Søt chili eller mango dipsaus

  • Kokos ris

  • Grillede ananasskiver

  • Blandet grønt med sitrusvinaigrette

  • Coleslaw med lime og koriander

  • Avokado salsa

  • Mais og svarte bønnesalat

  • Stekt plantains

  • Sprudlende vann med lime

  • Tropiske cocktailer som piña colada eller mojito

 

Vanlige spørsmål

Spørsmål: Kan jeg bruke frosne reker?
A: Ja, det er bare å tine og tørke godt før panering.

Spørsmål: Kan jeg bake i stedet for steke?
A: Ja, stek ved 200°C (400°F) i 15–18 minutter, snu halvveis.

Spørsmål: Er dette glutenfritt?
A: Bruk glutenfritt mel og brødsmuler for å gjøre det GF.

Spørsmål: Kan jeg luftsteke kokosnøttreker?
A: Ja – spray lett med olje og luftsteik ved 200°C (390°F) i 10–12 minutter.

Spørsmål: Hva er den beste kokosnøtten å bruke?
A: Søtet, strimlet kokosnøtt fester seg best og fremhever smaken.

Spørsmål: Kan jeg komme videre?
A: Ja - brød reker og avkjøl, og stek deretter når den er klar.

Spørsmål: Hvordan varmer jeg opp matrester?
A: Varm opp i ovn eller luftfrityrkoker for å beholde sprøheten.

Spørsmål: Kan jeg fryse kokosnøttreker?
A: Ja - frys panerte reker på et brett, og pose deretter. Stek fra frossen, legg til 2 minutter.

Spørsmål: Hvilken dip fungerer best?
A: Søt chilisaus, mangosalsa eller ananasyoghurtdip.

Spørsmål: Er denne retten krydret?
A: Nei, men du kan legge til cayenne eller chiliflak for varme.

Chef's Recommendation

"A sharp knife is your best friend in the kitchen. For recipes like this, I always reach for my Chikashi chef knife - it gives me the control and precision I need for perfect results every time."
Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.

Discover why our Japanese-style knife sets are trusted by home cooks and professionals alike.

Shop Professional Knives →

All Rights Reserved. Copyright 2026 © images and content by santokuknives.co.uk

Tilbake til bloggen

Related Blogs

Hybrid vs Cast Iron Frying Pans: Which Should Y...

Hybrid vs Non-Stick Frying Pans: Which Should Y...

How to Clean & Care for a Hybrid Frying Pan (UK...